Quick Resurrection Rolls with Crescent Dough
Resurrection rolls use marshmallows wrapped in dough to tell the Easter story – when they bake, the marshmallow disappears, leaving an empty tomb. This version uses store-bought crescent dough instead of making bread from scratch.
You’ll have warm, cinnamon-sugar rolls ready in under 30 minutes. Kids love the surprise of finding the hollow center.
Why the Marshmallow Disappears During Baking
The marshmallow doesn’t actually vanish – it melts and gets absorbed into the dough during baking. At 375°F, marshmallows melt completely and the sugars caramelize slightly, creating a sweet coating on the inside of the roll.
Large marshmallows work better than mini ones because they create a more noticeable hollow space. Mini marshmallows tend to melt too quickly and don’t leave as dramatic an effect.
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Quick Resurrection Rolls with Crescent Dough
Ingredients
Coating
Equipment Needed
- 9×13 inch baking dish
- Small mixing bowl
- Pastry brush
Instructions
- Prepare oven: Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter or cooking spray.
- Make cinnamon sugar: In a small bowl, mix together sugar and cinnamon until well combined.
- Separate dough: Unroll crescent dough and separate into 8 triangles along the perforated lines.
- Add coating: Brush each triangle with melted butter, then sprinkle with cinnamon sugar mixture, leaving about 1/2 inch border around edges.
- Wrap marshmallows: Place one marshmallow at the wide end of each triangle. Wrap dough around marshmallow, pinching seams and ends tightly to seal completely.
- Arrange rolls: Place seam-side down in prepared baking dish, spacing rolls about 1 inch apart.
- Bake rolls: Bake for 10-12 minutes until golden brown on top and dough sounds hollow when tapped. Let cool for 5 minutes before serving – centers will be very hot.
Nutrition Facts
Per Serving (1 roll)
